Good Southern Fried chicken is just not that difficult. It is of course, pan-fried...and if you have never used one, you will be surprised how much of a difference a good cast iron skillet makes. I can't explain it, but it just doesn't come out the same in anything else.
About twice a month I buy 2-3 chickens, cut them up and fry the breast, legs and wings...rest goes into a pot with an onion, carrot, celery and bay leaf. Will become chicken and dumplings soon.
Sometimes I marinade the chicken for a couple of hours in milk, buttermilk or just water with a little salt in it...sometimes not. Breading is all purpose flour, well seasoned with salt & pepper, onion powder, garlic powder, paprika, cayenne....sometimes a little marjoram, thyme, oregano, basil etc. Whatever I am in the mood for and have on hand. Just use plenty of it.
The key is to only put 3/4" to 1" of oil in the cast iron skillet. When the pieces are placed in the hot oil, the oil should only come up about halfway on the chicken. Cook bone side down first over medium to medium high heat...not too hot. I give it about 10-12 minutes before turning...should be a nice golden brown. Turn and cook for the same time with the skin side down being careful not to burn the skin. Turn once more and give a few more minutes...should feel firm to the touch when done. Drain on paper bag. You now have 12-18 pieces of great fried chicken...eat what you want for dinner & put the rest in the fridge to enjoy cold over the next few days